Can eggs go bad in a fridge?!
Answers:
Put them in a bowl filled with water. Any egg that floats is rotten
Any eggs that are still in the bottom of the boil can be hard cooked today
Method
Place the eggs in a sauce pan large enough for all of the eggs to sit on the bottom.
Cover the eggs with fresh cold water. Put a lid on the pan and set over high heat
and bring to the boil. Set a timer for 1 minute. Turn the heat off and remove the
pan from the burner. Set a timer for 9 minutes.
Meanwhile, fill a large bowl with ice and then with water and set next to the sink.
Place a colander in the sink
After 9 minutes, drain the eggs allowing them to crack in the colander and against
each other. Immediately transfer the eggs to the ice water, further cracking the
shells. Make sure both ends of the eggs are cracked and then move the bowl to
the refrigerator for 1 hour.
Drain the eggs and, starting from the narrow tip, peel the eggs and dry them well.
Eggs are generally good for two to three weeks beyond the expiration date. After that they start to lose water and protein and are difficult to cook with. Your January 17 eggs are almost 2 1/2 months beyond the expiration date and the Feb 12 eggs are well over a month past the expiration date. Personally, I would discard them, but you can try that float test on Feb. 12 eggs or just crack one open, if it looks like a fresh egg and has no odor it should be OK to cook and eat. It is your stomach your messing with.
http://www.fsis.usda.gov/Factsheets/Focu…
this link has everything you ever wanted to know about eggs.
According to this link a floating egg is NOT rotten.
a floating egg just means it is older but not necessarily spoiled.
A spoiled egg will stink and look bad.
Break your eggs into a bowl, one at a time, when using them. Look at them. Smell them.
If you have EVER broken a rotten egg, you will never forget the smell. There is no mistaking a spoiled egg.
There are two issues with eggs, and both can be affected by how they've been stored** and treated.
The first is caused by "spoilage" bacteria, which will result in bad taste, smell, texture, etc, but seldom makes you sick.
The other is caused by "pathogenic" bacteria, which won't necessarily result in any changes you can detect but which can make you sick depending on the amount still alive when you consume the food.
http://www.fsis.usda.gov/help/FAQs_Food_…
For the pathogenic concerns (salmonella, etc), check out my answer here:
(and possibly also this)
**e.g., no longer than 4 hours in the "danger zone" of temperatures since the very beginning (between 40 F which is usual refrigerator temp, and 140 F which is the temp of safely-cooked fish)
They can go bad, it just takes a little longer.
I you're unsure then float test the eggs.
1) Gently put them in cold water
2) If they sink they are fine, if they float they are bad
**The gas produced by eggs rotting makes them float
That far back throw them away & go get fresh ones. And yes they go bad in the fridge